Put the yeast, water, and sugar in the bowl of a stand mixer. Let sit about five minutes or until it starts foaming. Add in the salt, flour, parmesan cheese, and olive oil. Knead until well mixed and the dough becomes a ball. Place the dough in a large greased bowl, cover, and let rise until tripled, at least 1 hour to 1 1/2 hours.

When the dough has risen, roll the dough out into a large rectangle, about 1/8 inch thick. Divide the dough into about 8 equal strips. Twist the ends of the dough around on itself, resembling a knot. Lightly brush each knot with olive oil and sprinkle the seasonings on each knot. Place on a sheet pan, cover, and let rise until they have risen quite well, at least an hour, maybe an hour and a half.

Bake the rolls at 350 degrees for 20-25 minutes or until lightly browned and cooked through.

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Whenever I need cooked, shredded chicken for a recipe, I throw two or three chicken breasts into a pot of water. I add in seasonings that complement the dish I'm planning on making and cook about 20 minutes or until done. Then I cool it in the fridge until I'm ready to shred it. Quick and easy!